Wednesday, October 28, 2015

Pork Posole (Pork and Hominy Stew)

Tip: Read all directions completely before preparing.


Chili Sauce:
6 dried Ancho chilies
1 Guajillo chili
1 Japon chili (Japan Chili)
4 cloves garlic, smashed
2 teaspoons Kosher salt

Pork Posole:
2 pounds boneless pork shoulder, trimmed and cut in 1” chunks
2 teaspoons comino, fresh ground, (cumin)
2 teaspoons Kosher salt
3 cloves garlic, minced
2 tablespoons coconut oil
1 large white onion, chopped
8 cups chicken broth
2 teaspoons dried Mexican oregano, crushed
1 bay leaf
2 (15.5 ounce cans), white hominy, drained and rinsed


Chili Sauce

Rub gently the chilies with a wet paper towel and remove and dust or dirt. Break the stems off the Ancho, Guajillo, and Japon chilies, open and remove all the seeds. Tear in pieces.

Toast the chilies in a pan, on medium heat. Not smoking, but a heat just enough to toast the chilies and let the oils begin to come out of the chilies. About 3 minutes. Constantly stirring every few minutes. There will be a nutty aroma released.

Turn off and place the chilies in a pot of boiled water; weigh down the chilies with a plate to keep them submerged and soak until soft, about 25 minutes.

Transfer the chilies and 2 cups of the soaking liquid to a blender. Add the smashed garlic, and 2 teaspoons sea salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.  Makes approximately 2 cups. Save the leftover sauce to make Enchiladas, Menudo, Chili and a variety of other recipes calling for chili!

Pork Posole:
Rub the pork all over with the 2 teaspoons comino and 2 teaspoons of kosher salt; set aside.

Heat the coconut oil in a pot over medium heat. Add the pork and sear, turning, until lightly browned on all sides, about 5 minutes. Then remove the meat and set aside. Sear the pork in two batches

Add the onion and garlic to pot and sauté for about 1 minute.

Add the chicken broth, oregano, bay leaf, and ½ cup chile sauce to pot. Bring to a low boil, then reduce the heat to maintain a slow simmer. Partially cover and cook, stirring a few times, about 1 hour. Stir in the hominy and continue to simmer, uncovered, for about 15 minutes. Remove the bay leaf.  Season with salt if needed. Enjoy!!

Tip:  Serve with assorted toppings, such as cilantro, onions, fresh squeezed lime.